Pastel Sugar Cookie Sandwiches
Soft pastel sugar cookies filled with creamy vanilla frosting for a sweet, colorful treat.
Ingredients
Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla bean paste
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons milk
- Gel food coloring in assorted pastel colors
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla bean paste
- Pinch of salt
Instructions
- Preheat the oven to 350°F and line 2 large baking sheets with parchment paper.
- In a large bowl, beat 1 cup softened butter and granulated sugar with a mixer on medium speed for 2 minutes until very light and fluffy.
- Add the egg and 2 teaspoons vanilla bean paste and beat until smooth and glossy, scraping down the sides of the bowl.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and 1/2 teaspoon salt.
- Add the dry ingredients to the butter mixture on low speed and mix just until a thick, soft dough forms with no dry flour remaining.
- Add the 2 tablespoons milk and mix on low until fully incorporated and the dough is smooth.
- Divide the dough into 5 equal portions and place each portion in a small bowl.
- Tint each portion with a small amount of gel food coloring, kneading gently until the color is evenly distributed and pastel.
- Scoop tablespoon sized portions of dough and roll each into a smooth ball between your palms.
- Arrange the dough balls on the prepared baking sheets, spacing them 2 inches apart.
- Bake one sheet at a time for 9 to 11 minutes, until the edges look set and the tops are no longer shiny but the centers are still soft.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cookies cool, make the filling by beating 1/2 cup softened butter in a medium bowl until creamy.
- Add the powdered sugar, 1 teaspoon vanilla bean paste, pinch of salt, and 2 tablespoons heavy cream or milk.
- Beat on low speed until combined, then on medium speed until thick, smooth, and spreadable.
- If the filling is too thick, add a few drops of cream or milk; if it is too thin, beat in a little more powdered sugar until it holds its shape.
- Once the cookies are completely cool, pair them by size and color, placing one cookie of each pair flat side up.
- Pipe or spread about 1 tablespoon of filling onto the flat side of each bottom cookie.
- Top each with a second cookie, flat side down, and gently press and twist until the filling spreads to the edges.
- Let the cookie sandwiches sit at room temperature for 10 minutes to allow the filling to firm before serving.
Notes
- Use gel food coloring, not liquid, to keep the dough from becoming sticky and to achieve soft pastel shades.
- Do not overbake the cookies; they should look just set, as they firm up while cooling and stay soft inside.
- For neat sandwiches, roll the dough balls very smooth so the cookies bake in even rounds.
- Store cookie sandwiches in an airtight container at room temperature for up to 2 days or refrigerate for slightly longer storage.
- Do not overbake the cookies; they should look just set, as they firm up while cooling and stay soft inside.
- For neat sandwiches, roll the dough balls very smooth so the cookies bake in even rounds.
- Store cookie sandwiches in an airtight container at room temperature for up to 2 days or refrigerate for slightly longer storage.